Description

This Lasagna Soup is a rich, tomato-based crockpot meal with hearty beef, tender pasta, and melty cheese. It captures everything you love about lasagna in a simple, spoonable form. Perfect for cold nights or lazy weekends!

Ingredients

For the soup:

- - 1 lb ground beef (or Italian sausage)
  - 1 medium onion, diced
  - 3 garlic cloves, minced
  - 1 (28 oz) can crushed tomatoes
  - 1 (15 oz) can tomato sauce
  - 4 cups beef broth
  - 1 tsp dried basil
  - 1 tsp dried oregano
  - ½ tsp crushed red pepper flakes (optional)
  - Salt and pepper to taste
  - 8–10 lasagna noodles, broken into bite-sized pieces
  - 1 cup ricotta cheese
  - 1½ cups shredded mozzarella cheese
  - ½ cup grated Parmesan cheese

Optional toppings:

- Fresh basil or parsley
- Extra cheese

Instructions

1️⃣ Brown the meat: In a skillet, cook ground beef and onion over medium heat until browned. Add garlic and sauté 1 minute more. Drain excess fat.

2️⃣ Add to crockpot: Transfer the beef mixture to the slow cooker. Add crushed tomatoes, tomato sauce, beef broth, herbs, red pepper flakes, salt, and pepper. Stir to combine.

3️⃣ Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4️⃣ Add noodles: In the last 30 minutes of cooking, stir in the broken lasagna noodles. Cook until noodles are tender.

5️⃣ Finish and serve: Just before serving, stir in ricotta, mozzarella, and Parmesan cheeses until melted and creamy.

6️⃣ Garnish: Ladle into bowls and top with fresh herbs and extra cheese if desired. Serve hot with crusty bread!

Notes

For a lighter version, use ground turkey and low-fat cheeses.
To avoid mushy noodles, cook them separately and add just before serving.
This soup thickens as it sits—add a splash of broth when reheating.

Prep Time: 15 minutes
Cook Time: 6–7 hours (low)